SAUTEED GREEN BEANS AND RED ONION
Red onion adds color and tanginess to this sauteed green-bean side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
- Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
- Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.
Nutrition Facts : Calories 107 g, Fat 6 g, Protein 2 g
PAN FRIED GREEN BEANS
These green beans were the side dish my grandmother served most often because we all love them. They are done but not mushy like canned beans.
Provided by Shearyah Hawkins
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
- When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Fat 8.3 g, Fiber 4.6 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 8.3 mg, Sugar 1.9 g
GREEN BEANS AND ROASTED RED ONIONS
Make and share this Green Beans and Roasted Red Onions recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 450°F Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
- Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
- While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
Nutrition Facts : Calories 139.9, Fat 7, SaturatedFat 1, Sodium 299.9, Carbohydrate 19, Fiber 4.7, Sugar 6.7, Protein 2.7
PAN-ROASTED GREEN BEANS WITH DIJON VINAIGRETTE
Roasting green beans in a hot pan concentrates their flavor so they hold their own with the Dijon mustard and lemon in the vinaigrette.
Provided by Brian Alberg
Categories Salads & Sides
Time 48m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Whisk in ¼ cup of the olive oil and lemon zest and set the vinaigrette aside.
- Heat 1½ teaspoons of the olive oil in a large skillet over medium-high heat. Add the red onion and cook until golden, 7 to 9 minutes. Transfer to a bowl and set aside.
- Return the pan to the heat, add the remaining 1½ teaspoons of olive oil, and spread out the beans in a single layer as much as possible. Allow the beans to cook without moving until they begin to blister and start to turn brown in spots. Stir and continue to cook to the desired tenderness, 8 to 10 minutes. Just before turning off the heat, add the onion back to the pan and stir to combine.
- Remove the pan from the heat and pour the vinaigrette directly into the pan. Stir to combine, then let stand for 10 to 15 minutes so the beans can absorb some of the dressing. Serve warm or make ahead and serve as a cold salad.
ROASTED GREEN BEANS WITH GARLIC AND ONIONS
Make and share this Roasted Green Beans With Garlic and Onions recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Brush a large baking pan with olive oil.
- Place beans, garlic, and onion on pan.
- Sprinkle with olive oil and salt, and bake for 15 to 20 minutes, stirring often.
- Remove from oven.
- Drizzle with vinegar and sprinkle with black pepper.
Nutrition Facts : Calories 75.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 16.9, Fiber 4.2, Sugar 7.3, Protein 3.2
ROASTED GREEN BEANS WITH CARAMELIZED ONIONS
This simple side dish of Roasted Green Beans with Caramelized Onions pair wonderfully with Thanksgiving turkey, or can be made anytime of the year!
Provided by Gina
Categories Side Dish
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 425F.
- Heat a large nonstick skillet over medium-high heat and add the oil. Add onions, season with 1/4 teaspoon salt and pepper.
- Cook, stirring often until they begin to brown, about 10 minutes. Reduce heat to medium low and cook stirring until the onions are deep golden brown and soft, about 30 minutes.
- Meanwhile place the green beans on a sheet pan and spritz all over with olive oil spray, 1/2 teaspoon salt and black pepper, to taste.
- Bake until tender crisp, about 16 to 18 minutes, turning halfway.
- Transfer to a platter and top with caramelized onions. Serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 102 kcal, Carbohydrate 19 g, Protein 3.5 g, Fat 2.5 g, Sugar 10 g, Sodium 18 mg, Fiber 5 g
GREEN BEANS AND ROASTED RED ONIONS
Categories Onion Side Roast Quick & Easy Green Bean Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
- After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
- Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
- While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
GREEN BEANS WITH ROASTED ONIONS
Categories Onion Side Roast Thanksgiving Vinegar Green Bean Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
- Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
- Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
- Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.
GREEN BEANS AND ROASTED RED ONIONS
A super yummy side dish.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Vegetables
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
- Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
- While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
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